Pumpkin Cream Cheese Bread Lightened Up Recipe 465 Food

PUMPKIN CREAM CHEESE BREAD (LIGHTENED UP) RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray Bread Layers In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice Slowly add the dry ingredients into the wet mixing until just smooth, set aside Cream Cheese Layer In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans Nutritional Info Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g

PUMPKIN-CREAM CHEESE BREAD

Steps:

• Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
• Pour into 2 greased and floured 9x5-inch loaf pans.
• Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.
• Enjoy!

CREAM CHEESE PUMPKIN BREAD

Steps:

• Blend the brown sugar and egg until smooth and light. Add the pumpkin, butter and brandy. Add the remaining dry ingredients all at once and mix just until well moistened.
• Spread into 2 greased and floured loaf pans or 4 mini loaf pans.
• Make the filling: Blend the cream cheese, egg and sugar, beating until fluffy. Spread the filling over the pumpkin batter and swirl several times with a knife.
• Bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves. Cool 10 minutes in the pans before turing out on wire racks. Let cool completely before slicing.

LIGHTENED-UP SOUR CREAM PUMPKIN BREAD

Steps:

• Preheat oven to 325.
• Grease 2 glass bread pans.
• Sift all dry ingredients together.
• Add wet ingredients & mix until moistened, do not over do it!
• Fold in chocolate chips (optional).
• Divide between prepared bread pans.
• Sprinkle each pan with 1 Tbs turbinado sugar before baking.
• Bake 1 hour.